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Just a simple reminder that it’s easy as f*ck to make these, so do it and thank me later. I add mine to salads, burgers, meats, literally anything.
Here’s the recipe I always follow:
2 small red onions
1 cup water
1 cup white vinegar
2 tbsp + 2 tsp cane sugar
1 tbsp Sea salt
1 garlic clove
Peppercorns
* Thinly slice the onions (it's helpful to use a mandoline), and place the onions in a glass
Jar
* Heat the vinegar, water, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Let cool and pour over the onions. Set aside to cool to room temperature, then store the onions in the fridge.
* Your pickled onions will be ready to eat once they're bright pink and tender - about 1 hour for very thinly sliced onions, or overnight for thicker sliced onions. They will keep in the fridge for up to 2 weeks.
It’s ALWAYS worth the time so try them and let me know how it goes!
#healthyeats #healthyrecipe #mealideas #mealprepideas #mealinspo #recipesforlunch